Linzer Cookies are my favorite. However, I for some reason have been nervous to make them. This season, I decided to create a Nut-Free Linzer Cookies recipe that some of my friends with allergies could enjoy. Plus, you don’t have to go hunting for ingredients that can be hard to find such as almond flour.
Linzer Cookies take me back to my Bavarian heritage. I know many people roll their eyes at a story in a recipe post. The recipe card is a few scrolls down to print. I have to mention how much I love these cookies because of the memories that I have at our local German bakery.
Finding good Linzer isn’t easy. I’ve had my share of a few cookies that were not my favorite. Some of my favorites actually come from the gingerbread displays that you can see while visiting Walt Disney World.
Thankfully, I now have a new favorite recipe in this one and can make them at home! Something I have been wanting to do for ages.
Can I freeze Linzer Cookies?
If you would like to freeze these cookies do not fill the center with jam or powdered the cookie with sugar before doing so. Let them thaw before finishing them. You can usually store these cookies for about a month in the freezer.
What if my dough is crumbly?
If your dough comes out a little crumbly in this recipe, simply add about a teaspoon of water and mix by hand. The dough should become a little sticky and be fine. Do not overwater to where the dough is very sticky. You want a dryer shortbread texture.
How to Make Nut-Free Linzer Cookies
Begin by beating the butter, sugar, cinnamon and lemon juice in a mixer until fluffy. Add egg yolk and vanilla and beat until combined.
In a separate medium bowl, whisk flour and salt together. Carefully add the flour mixture to the mixture and mix until combined. Do not over mix.
Divide the dough in half and pat each half into a disc. Wrap both and refrigerate for roughly an hour.
On a lightly floured surface, roll one half of the dough into about 1/4-inch thick. Using a 2 1/2-inch round cookie cutter, cut out cookies. If you do not have a round cookie cutter, you can always use a small water glass to cut out the rounds by pressing down with the mouth of the glass. I personally like to use small mason jars for this.
Place the cut cookies (roughly 12) on a parchment-lined cookie sheet. Refrigerate for 30-minutes.
Remove the other half of the dough and repeat the same steps. Use a smaller cookie cutter to press out the center of each round. You want that peekaboo cutout. Place cookies in the refrigerator to chill for 30-minutes.
Bake cookies at 350° F for 8-10 minutes until the sides are golden.
Remove from the oven and let the cookies sit for about 5 minutes before transferring to a wire cooling rack. Let the cookies cool completely before assembling.
To fill the cookies, turn the cookies without the cutouts flat side up. Dust a little bit of powdered sugar over the top. Spoon 1/2 teaspoon of raspberry jam onto the center, spreading it just a little.
Dust the cookies with the cutouts with powdered sugar. Press them powdered sugar side up over the other halves carefully. Enjoy!
More Cookie Recipes:
- Santa Hat Christmas Cookies
- Chocolate Chip Caramel Cookies
- Oreo Christmas Tree Cookies
- Lavender Chocolate Chip Cookies
If you do not have a round cookie cutter, you can always use a small water glass to cut out the rounds by pressing down with the mouth of the glass. I personally like to use small mason jars for this. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size: 1
Amount Per Serving: Calories: 241 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 46mg Sodium: 52mg Carbohydrates: 32g Net Carbohydrates: 0g Fiber: 1g Sugar: 19g Sugar Alcohols: 0g Protein: 2g
If you do not have a round cookie cutter, you can always use a small water glass to cut out the rounds by pressing down with the mouth of the glass. I personally like to use small mason jars for this.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.